Two ways? You mean the right way and the wrong way? LOL

Seriously though. The 'wet way' is because the rice is cooked at you suggest pouring in a bunch of stock and letting it cook for a while.

The traditional way (ie, right way ) of cooking risotto should never give you a 'wet' risotto, unless you have an accident at the end. (ie, you get distracted and put in too much stock at the end)


OMG! I want a pie bird!! Cutest thing ever! (well, cutest thing so far this week.)

Risotto shouldn't really be wet or dry - it should be creamy in consistency.

I've never seen dry risotto, unless it's overcooked.

And I spend every other weekend or so in Italy!

Exactly, it shouldn't bee soupy-wet, but creamy wet.

Carnaroli costs more, even in Italy, but that's what I usually use, arborio being the other usual rice, both readily available (along with vialone) in Denner, Coop, Migros, or Manor.

Tom

Thank you all for the Carnaroli tip - seen it in Coop but not bought it because I poo poo'd this new fangled rice I had not heard of

Here is mine - 42 years old and going strong ... when he is feeling shy (I cannot find him in the cupboard) a metal spirits measure performs the same function - if not quite so aesthetically pleasing.

Oh D**n, I'm using my own shorthand again...

Neither the "wet" or "dry" versions are incorrectly cooked (i.e. overcooked or swimming in stock). The terms "dry" and "wet" refer to how creamy the risotto should be, the "wet" risotto is somewhat more "creamier" than the "dry" risotto (and this is a subjective assessment...).

My family have always preferred a slightly "drier" risotto.

In regards to pouring in some stock and letting it cook, you don't drown the rice, just add enough to cover and then - at the end - finish off the traditional way (and-and-stir) and you won't get either an overcooked or soupy risotto.

As I said, it take practice to get right, but it can be a helpful approach when you have to cook a risotto and do something else at the same time.

However I must confess, since I've become serious about cooking, I've abandoned my non-stick pans and now cook risotto the traditional way...